Marinated Mediterranean Chicken

8 skinless, bone-in chicken thighs (about 2 pounds)1 can (14 ounces) quartered artichoke hearts, drained 3/4 cup pitted dates, chopped 1/2 cup packed light brown sugar 1/4 cup golden raisins12 pimiento-stuffed manzanilla olives, halved2 tablespoons balsamic vinegar3 garlic cloves, minced1 tablespoon dried basil1 tablespoon drained capers1 tablespoon extra-virgin olive oil2 teaspoons dried oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup reduced-sodium chicken brothCombine chicken, artichoke hearts, dates, brown sugar, raisins, olives, vinegar, garlic, basil, capers, olive oil, oregano, salt and pepper in one or two large, resealable plastic bags. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, 8 hours or overnight.Heat oven to 350 degrees. Place chicken in single layer in a large roasting pan. Pour marinade over chicken and add the broth. Bake 35-45 minutes or until chicken registers 160 degrees. Serve over jasmine rice.Serves four to six.Nutrition values per serving: 380 calories, 13 g fat (3 g saturated), 45 g carbohydrates, 5 g fiber, 24 g protein, 75 mg cholesterol, 370 mg sodium.